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Official Whole30® Recipes  Official recipe account for the #Whole30 program, as detailed in NY Times bestselling books The Whole30, Food Freedom Forever, & The Whole30 Cookbook

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Easy Beef with Broccoli !
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Hey you, it’s ChihYu from IHEARTUMAMI.COM (@iheartumami.ny). Beef with broccoli is such a popular dish. I reinvent this old time favorite and made it simpler, healthier, and tastier than ever. This dish is very quick to put together. You and your family are going to love it !
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Get a printable ebook of all 27 featured recipes this week, follow the link at IHEARTUMAMI.COM/W30 (@iheartumami.ny).
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1 lb beef (sirloin, skirt steak, boneless short ribs...etc.)
1-2 heads broccoli, break into florets
2 garlic cloves, minced
2 thin sliced ginger, finely chopped
Ghee
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Beef marinade:
2 tbsp coconut aminos
½ tsp coarse sea salt
1 tbsp sesame oil
¼ tsp black pepper
1 tsp arrowroot/sweet potato powder
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Sauce combo:
2 tbsp coconut aminos
1 tbsp red boat fish sauce
2 tsp sesame oil
¼ tsp black pepper
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Slice beef into about ¼ inch thin. Marinate thin sliced beef with ingredients under “beef marinade”. Mix well. Place broccoli florets in a microwave safe container. Add 1-2 tbsp water. Cover with a lid or wet paper towel and microwave for 2 mins. Cook until broccoli is tender but still crunchy. Set aside.
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Heat a wok over medium heat w/ 1 ½ tbsp ghee. When hot, lower the heat to medium, add garlic and ginger. Season w/ a small pinch of salt & stir-fry until fragrant (about 10 secs).
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Turn up the heat to medium-high, add marinated beef. Spread beef evenly over the bottom of the saute pan and cook until the edge of the beef is slightly darkened and crispy. Do the same thing for flip slide - about ¾ way cooked through with slightly darkened and crispy surface.
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Add “Sauce Combo”. Stir-fry about 1 min. Add broccoli. Stir-fry for another 30 secs. Toss everything to combine.
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Chinese Chicken Cabbage Salad .
Morning ! ChihYu from IHEARTUMAMI.COM (@iheartumami.ny). Chicken cabbage salad is perfect for the coming warmer summer days. I paired it w/ homemade sesame ginger vinaigrette. If you are choosing b/t chicken breasts or thighs, definitely go with boneless/skinless chicken thighs. It will add so much more flavor to the salad!
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Chicken seasonings:
1 ¾ lbs chicken thighs (boneless, skinless) alt. Chicken breasts
Salt, Garlic, Onion, Sweet paprika powder, lightly sprinkle over both sides
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Salad:
8 cups, savoy cabbage, cored and thinly sliced alt. Nappa cabbage
2 ½ cups carrots, julienned
Small handful, red cabbage, cored & thinly sliced
Sugar snap peas or snow peas, roughly chopped & almond slices
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Aromatics:
1 large garlic clove, minced
2 thin slices ginger, finely chopped
2 bulbs scallion, chopped. separate white & green parts
¼ tsp red pepper flakes, optional
Half piece, star anise (or ⅛ tsp five spice powder)
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Dressing: (can be easily doubled)
3 tbsp rice vinegar (or 2 tbsp apple cider vinegar)
2 tbsp toasted sesame oil
2 tbsp coconut aminos
1 tsp grated ginger
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Season the chicken thighs w/ salt, garlic, onion, sweet paprika powder on both sides. Pan fry with 1 tbsp ghee until both sides are golden brown & cooked through. Lightly covered w/ aluminum foil & set aside.
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Saute“aromatics” w/ 1 tbsp ghee. Season w/ a small pinch of salt. Stir-fry until fragrant (about 10 secs.). Add thin sliced savoy cabbage & julienned carrots. Lightly toss them a few times until the vegetables turn slightly softer yet still crisp. Season w/ a pinch of salt. Set aside to cool.
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Prepare dressing. Taste and see if more vinegar is needed. Combine sauteed veggies w/ thin sliced red cabbage, chopped sugar snap peas, almond slices, and sliced chicken. Pour dressing over. Give a quick toss and serve. .
Get 27 mouthwatering recipes in 1 printable ebook at IHEARTUMAMI.COM (link @iheartumami.ny

Paleo Asian Meatballs !
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ChihYu from IHEARTUMAMI.COM (@iheartumami.ny). Juicy and umami-packed Paleo Asian Meatballs ! I used @butcher_box grass-fed ground beef and added tons of veggies to make the meatballs juicy + tender. Baked them in muffin tin to preserve the juice and use it as dressing over squash noodles. Perfectly delicious !
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Makes about 18 (2 to 2 ¼ -inch) meatballs
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1 ½ lbs ground beef
1 cup carrots, finely chopped
Half 1 whole small yellow onion, diced
1 cup Italian flat parsley, finely chopped
3 bulbs scallions, finely chopped
1 ½ tbsp fresh grated ginger
Coconut oil (to grease the muffin tin)
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Meatball seasonings:
1 ½ tsp coarse sea salt
2 tbsp coconut aminos
2 tbsp toasted sesame oil
1 ½ tbsp sweet potato or arrowroot flour
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Optional pairing:
Butternut squash, sweet potato, or turnip spiralized noodles
1 tsp minced garlic
Cooking fat of your choice to saute the noodles
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Finely chop carrots, yellow onion, flat parsley, scallions, and prepare grated ginger. If use a food processor, toss the ingredients a few times but do not over process them. It will be too watery.
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Preheat oven to 410 F. Combine ground beef, ingredients under “Meatball seasonings”, and ingredients from Step 1. Combine and mix well. Lightly grease a muffin tin with coconut oil. Use your hands to gently apply some pressure to form the meatballs. Make sure the chopped veggies and the ground meat are coherent well.
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Bake the meatballs in a muffin tin. First side about 15 mins. Use a small spoon to carefully flip them and bake the flip side for an additional 10 mins. In the meantime, heat ½ tbsp cooking oil in a large skillet over medium-high heat. When hot, lower the heat to medium, add minced garlic & squash noodles. Give them a quick stir-fry until the noodles are softened yet still crisp. Season w/ salt and black pepper to taste.
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Scoop out the meatball juice inside the muffin tin and use that as dressing over meatballs & noodles.
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Get 27 mouthwatering recipes in 1 printable ebook at IHEARTUMAMI.COM/W30 (link @iheartumami.ny

Grilled Salmon w/ Cauliflower Tabbouleh !
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ChihYu says HI from IHEARTUMAMI.COM (@iheartumami.ny). This dish is for seafood lovers. I paired it w/ a super yum side dish - grain & wheat free cauliflower tabbouleh. Follow the instructions below to make this gorgeous looking dish !
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Want more of my easy & super yum Whole30 recipes? Get 27 featured recipes in 1 printable ebook for FREE at IHEARTUMAMI.COM/W30 (live link @iheartumami.ny).
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5 x 6 oz. atlantic salmon fillets, skin on or off
1 cup fresh pineapple juice
1 garlic clove, grated
½ tbsp ginger, grated
Half of one whole lime juice
1 tbsp red fresno chili pepper, seeds removed, finely chopped
½ tsp fine sea salt
1 tsp arrowroot or sweet potato powder
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Add pineapple, lime, garlic, ginger, red chili, and salt to a saucepan. Bring it to boil. Thicken w/ 1 tsp arrowroot powder. Stir until no lumps. Set aside to cool. Cover the fish fillets with the sauce. Place the fillets skin side down and marinate overnight.
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Spray cooking spray over parchment paper in a large baking sheet pan. Place fish fillets over (skin side down). Brush remaining marinade from the dish. Position top oven rack about 5 inch below the heat source & boil for 6 mins total on high. Rotate the baking sheet pan at halfway baking time point to ensure even baking. After 6 mins, brush on more sauce and boil for 2 additional mins or until the fish is caramelized. .
Cauliflower Tabbouleh:
2 cups cauliflower rice
2 small persian cucumbers, diced
1 cup cherry tomatoes, diced
1 large bundle flat parsley, finely chopped
¼ cup mint leaves, chopped
⅓ cup scallions, finely diced
1 small shallot, finely chopped
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Dressing:
4 tbsp olive oil
Half one whole lemon juice
¼ tsp cumin powder
½ tsp fine sea salt
¼ tsp black pepper
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Process the cauliflower in a food processor until it reaches roughly the size of rice grains. Microwave on high for 2 mins a microwave safe container. Once it’s cooled, gently squeeze out the water using a cheese cloth or hand. Chop cucumbers, tomatoes, parsley, mint, scallions, and shallots. Mix well the dressing & combine everything together.
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Get 27 mouthwatering recipes in 1 printable ebook @ IHEARTUMAMI.COM @iheartumami.ny

Homemade Thai Curry Chicken!
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Hi, ChihYu from IHEARTUMAMI.COM (@iheartumami.ny). I share many Paleo Asian-inspired recipes and Thai food is certainly one of my favorites. I used @thaikitchen red curry paste and mix-in with my homemade curry flavor enhancer. .
You can freeze my curry enhancer in an ice cube tray and when you are ready, just add 2 of the cubes to your curry pot. They are good for about 4 weeks in the freezer. It will give the curry a more complex flavor. Serve it over a bowl of mixed greens/cauliflower rice for a full complete meal !
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Wishing there’s one place for you to save + print all the yummy dishes you’ve seen here this week? Get all of them in 1 printable ebook for free by visitingIHEARTUMAMI.COM/W30 (@iheartumami.ny link valid this week only).
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1 ½ lbs chicken breast, slice into thin pieces
2 tbsp coconut oil
14 oz. full fat coconut milk
2 tsp red curry paste
2 tbsp fresh pineapple juice (optional)
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My curry flavor enhancer:
5 garlic cloves
½ shallot
1 ½ tbsp sliced ginger
1 cup fresh cilantro
2 red fresno chili pepper, remove seeds (optional)
½ lime zest
½ lime juice
1 tsp sea salt
2 tsp turmeric powder
½ tsp Red boat fish sauce
2 tbsp extra virgin olive oil
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Blend everything under “my curry flavor enhancer” in a food processor until a fine mixture. Heat 2 tbsp coconut oil over a saute pan, when hot, add 3 ½ tbsp curry flavor booster with 2 tsp red curry paste. Stir-frying the ingredients w/ a wooden spoon until fragrant (about 10 secs).
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Add 1 can full-fat coconut milk. Turn the heat down to medium/medium low. Cover w/ a lid and let it simmer until slightly thickened. Add sliced chicken breasts. Turn the heat up to medium/medium-high. Cook until the chicken is cooked through.
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Taste and see if more salt, fish sauce, or curry paste is needed. If you like, add 2 tbsp fresh pineapple juice to make the curry slightly sweeter. Before serving, garnish w/ a bit more lime zest (optional).
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Get all 27 of my best recipes in 1 printable ebook at IHEARTUMAMI.COM/W30 (@iheartumami.ny )

Savory Breakfast Meatballs !
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The dream: Wake up to warm and savory breakfast meatballs waiting for you to devour. Morning all ! ChihYu from IHEARTUMAMI.COM (@iheartumami.ny). I love meatballs that are quick to make, good for batch cooking, and freezer friendly.
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I added mashed sweet potatoes and fresh herbs. You can use either ground pork, chicken, turkey, or a combination for maximum flavor. When you are ready, just reheat in the oven. They will become one of your favorite breakfast food after one bite.
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Like all the recipes you’ve seen here so far this week? Get all the yum yum recipes in 1 printable ebook for free by visiting IHEARTUMAMI.COM/W30 (link @iheartumami.ny).
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Ingredients:
1 ¾ lbs mixed ground pork & ground chicken breast
1 small mashed garnet sweet potato (about 8 oz.)
5-6 bacon strips, no sugar added
About 3 ½ tbsp finely chopped fresh herbs (rosemary, sage, oregano)
2 tsp sea salt
1 tsp ground black pepper
2.5 oz mushrooms, chopped (I use shiitake today)
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Steps:
Preheat oven to 400/420 F. Bake sweet potato until soft and tender. You can also use leftover sweet potatoes.
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Slightly crisp up bacon strips. Chop them into smaller pieces. Mix ground pork/chicken with 3 ½ tbsp chopped fresh herbs, sweet potato mash, bacon pieces, and chopped mushrooms.
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Line a non-stick aluminum foil over a large/flat sheet pan and make about 22 meatballs (small golf size balls). Bake until they are golden brown and cooked through. Baking time about - 1st side: 16 mins. Flip side: 10 mins. To give the meatballs a golden brown color, turn oven to High broil for an additional 2 minutes.
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To freeze: Once the meatballs are cool, put them in freezer friendly ziplock bag and store in the freezer. Reheat in the oven (or microwave) in the morning for a quick and savory delicious breakfast !
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Get 27 mouthwatering recipes in 1 printable ebook at IHEARTUMAMI.COM (link @iheartumami.ny )

Paleo Mongolian Beef !
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Hey you, ChihYu here from IHEARTUMAMI.COM (@iheartumami.ny). This dish is packed with tons of flavor. If you love Chinese food or want to find a flavorful dish that can be done quickly with a few simple ingredients, this dish is for you !
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This recipe is simple to prepare, taste better than any takeout delivery. I used Whole30 approved @butcher_box grass-fed sirloin tip. @butcher_box provides the highest quality of grass fed beef, organic chicken, pork, and bacon to households across the U.S. so be sure to check them out!
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Want to include this super yum dish in your Sunday meal prep? Get all the featured recipes you’ve seen here this week in 1 printable ebook for free at IHEARTUMAMI.COM/W30 (link @iheartumami.ny).
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Ingredients:
1lb beef sirloin tips, thin sliced against the grain
Cooking fat of your choice - ghee, coconut oil
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Beef marinade:
2 tbsp coconut aminos
1 tbsp red boat fish sauce
2 tsp toasted sesame oil
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Aromatics:
3 large garlic cloves, finely minced
3-inch long thin sliced ginger, from index through ring finger quantity
2 red chili peppers, remove seeds, slice to thin strips
3 bulbs scallions, cut into 3-inch length. Separate white and green parts. .
Steps:
Thin slice 1lb. beef against the grain. Add coconut aminos, fish sauce, and sesame oil. Marinate the beef for 20 minutes. In the meantime, prepare ingredients listed under “aromatics”.
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Heat 1 tbsp cooking fat over medium-high heat in a skillet/saute pan. When hot, lower the heat to medium. Stir-fry the beef with the marinade until it’s no longer pink. Set aside.
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Add a bit more cooking oil, saute the ginger, garlic, red chili peppers, and white color part of scallions under medium heat until fragrant. Season with a small pinch of salt.
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Add beef and green color part of scallions back to the saute pan. Toss everything to combine.
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Get 27 scrumptious Paleo/Whole30 friendly recipes in one printable ebook for free at IHEARTUMAMI.COM/W30 (link @iheartumami.ny )

Crispy Baked & Stuffed Potato Skins
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Hi there, ChihYu from IHEARTUMAMI.COM (@iheartumami.ny). Last night I shared a Dutch oven & slow cooker Tender Pork Roast. Here I share how to reinvent the wheel with leftover shredded pork and stuff it in baked potato skins. Sweet potato or yam will also be a good alternative. I love pairing them with a big bowl of fresh leafy greens for a lovely meal that the whole family will love.
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Download all 27 featured recipes this week in 1 ebook for free at IHEARTUMAMI.COM/W30 (link @iheartumami.ny).
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Ingredients:
4 Russet potatoes/Yam/Sweet potatoes
Tender roast pork (pls see the recipe from yesterday)
½ tbsp ghee
Salt + Black pepper + Olive oil
Cilantro/Flat parsley (optional)
Lime juice (optional but highly recommended!)
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Steps:
Preheat oven to 420 F. Wash and scrub the potatoes/yams and slice them in half from tip to end. Lightly season with salt, black pepper, and drizzle with olive oil. Bake until the yams/potatoes are soft (about 30-40 mins total. Rotate the baking tray at half baking time point for even baking).
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Use a slightly pointy small spoon to scoop out the pulp until a thin layer of potato remains. Place skin side down at 420F for 10 minutes or until the shells are crispy. .
Mash the potato/yam with ghee, chopped pork, cilantro, red chili peppers, and salt and pepper to taste. Place the shells on a serving platter and top with mashed potatoes and pork and drizzle with lime juice. Serve with a large bowl of leafy greens !
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Asian Taco Meat Sauce Meal Prep Bowls !
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It’s ChihYu from IHEARTUMAMI.COM (@iheartumami.ny). This dish is inspired by Chinese meat sauce with melt-in-your-mouth eggplants and tons of fresh veggies. I used a combination of ground pork & chicken for a more complex flavor. Perfect meal prep dish for the coming busy week !
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To download this recipe + all 27 featured dishes in 1 ebook, visit IHEARTUMAMI.COM/W30 (direct link @iheartumami.ny).
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½ lb ground pork + ½ lb ground chicken or turkey
2-3 Italian eggplants, diced to larger bite size cubes
Ghee
Broccoli florets, cherry tomatoes, cauliflower rice
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Aromatics:
2 large garlic cloves, minced
1 large shallot, minced
1 ½ tbsp ginger, chopped finely
3 bulbs scallions (separate white & green parts), chopped
½ tsp chili pepper flakes (optional)
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Meat Seasonings:
1 tsp sesame oil
1 ½ tsp tomato paste
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Sauce:
3 tbsp coconut aminos
1 tbsp sesame oil
1 ½ tbsp Red Boat fish sauce
1 ½ tbsp aged balsamic vinegar
8 tbsp chicken or vegetable stock
½ tsp ground black pepper
1 tsp grated ginger
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Ground meat: Melt 1 tbsp ghee in a large saute pan. When hot, add ingredients under “aromatics”. Season w/ a small pinch of salt. Saute until fragrant (about 10 secs.) Add ground meat and use a wooden spoon to further break up the meat into finger pieces. Season w/ 1 tsp sesame oil, 1 ½ tsp tomato paste, and a small pinch of salt. Cook until the meat is no longer pink. Add ingredients under “sauce”. Lower the heat to medium-low. Cover with a lid. .
Eggplants: In the meantime, heat 1 ½ tbsp ghee in a separate large saute pan. When hot, add diced eggplants. Cook until the eggplants become soft and withered but not mushy (about 6-9 mins.).
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Combine: Add cooked eggplants to the meat sauce. Give a few quick toss. Garnish with green parts of scallions.
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To make meal prep bowls: Once the meat sauce is cool to room temperature, add cauliflower rice, meat sauce, broccoli florets, and chopped cherry tomatoes. Seal the containers and store in the fridge for up to 4 days.
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Get all 27 featured recipes in a printable ebook for FREE, visit IHEARTUMAMI.COM/W30 (link in profile @iheartumami.ny )

Zucchini and Carrot Patties with Coconut Cream Sauce !
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Good morning ! ChihYu here from IHEARTUMAMI.COM (@iheartumami.ny). Yesterday, I posted 3 simple yet super delicious Asian-inspired Whole30 meals that you and your family will love. For the next few days I'll be sharing some of my favorite and one of a kind @Whole30 meals so stay tuned. You don't want to miss it!
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These patties are savory and slightly sweet with a golden crispy surface, topped with Paleo and Whole30 friendly coconut cream sauce to make it even more yum ! What a great way to repurpose this everyday vegetable for different uses and fun for the entire family to enjoy.
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Want more easy and super yum Whole30 recipes? Get 27 featured recipes in one printable version for FREE at IHEARTUMAMI.COM/W30 (link @iheartumami.ny).
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Ingredients: (yield about 7 fritters)
2 cups shredded/grated zucchini
2 cups shredded/grated carrots
⅔ cup almond flour
3 large eggs
½ cup sliced scallions
Avocado oil or coconut oil
Fine sea salt + black pepper
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Zucchini carrot patties:
Shred/grate zucchini and carrots. Sprinkle lightly with salt. After 10 mins, use a cheese cloth or hand to squeeze out the liquid as much as you can.
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Add eggs, almond flour, scallions, sea salt and black pepper. Stir the mixture until it’s combined. Scoop the mixture (about 3 tbsp per fritter) into the pan. Gently press them into round shape. Cook until they are golden brown. Transfer the fritters to a large plate lined with paper towel. Serve with Paleo coconut cream sauce (see below) and sprinkle with scallions.
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Paleo/Whole30 Coconut Cream Sauce:
1 can full-fat unsweetened coconut milk & use top part of the coconut cream only
1 ½ tbsp lemon juice
½ tbsp apple cider vinegar
Fine sea salt to taste
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Steps:
Chill the coconut milk can in the fridge overnight until it thickens. Pour off the thin liquid and scrape out only the thick/top part of coconut cream. Add lemon juice, apple cider vinegar, and sea salt to taste. Whisk until smooth and serve.
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Get 27 featured recipes in one printable ebook, visit IHEARTUMAMI.COM/W30 (@iheartumami.ny )

Slow Cooker + Dutch oven Tender Pork Roast !
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Howdy! It’s ChihYu from IHEARTUMAMI.COM (@iheartumami.ny). Whether you have a slow cooker or a Dutch oven at home, this recipe can be tailored to your personal needs. You can make it ahead and with very little hands-on time and full-body bold flavor. Add root vegetables like carrots and celery to make it a one-pot meal. That's what I call a win-win!
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To get a printable version of this recipe + 26 more in 1 ebook, visit IHEARTUMAMI.COM/W30 (link @iheartumami.ny).
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Ingredients:
3 lbs boneless pork loin roast
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Pork marinade:
3 medium sized shallots
6 small garlic cloves
2 red chili peppers, remove seeds (fresno chili peppers)
1 ½ cup cilantro (alt. flat parsley)
1 tsp ground coriander powder
4 tbsp olive oil
1 whole lime juice
2 tsp coarse sea salt
1 tsp ground black pepper
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Day of cooking:
1 whole California fresh squeezed orange juice
½ tsp coarse sea salt
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Steps:
The night before: Chop shallots, garlic cloves, red chili peppers, and cilantro. Combine all ingredients listed under “pork marinade”. Combine the marinade with boneless pork loin. Seal in a large ziplock bag and marinate overnight in the fridge.
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Day of cooking: Slightly drip off the marinade and brown the meat with 1 tbsp ghee over the stovetop. When both sides of the pork are seared to light golden brown, turn off the heat. Add the juice of one whole California orange to the dutch oven (half of one whole orange juice to slow cooker), ½ tsp coarse sea salt, and the remaining liquid and marinade in the zip lock bag.
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For Dutch oven - roast in the oven at 375F or 400F. Cover with a lid and bake 30 minutes total - 1st side 20 mins, flip side 10 mins. Or until the internal temperature reaches 145F. For slow cooker - slow cook on High for 6 to 6 ½ hours.
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If there’s a lot of liquid left in the dutch oven or slow cooker, reduce it over medium-high heat for 2-3 mins or thicken it with arrowroot/sweet potato powder. Pour the sauce over roasted pork.
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Get all 27 featured recipes in a printable version for FREE, visit IHEARTUMAMI.COM/W30 (link in profile @iheartumami.ny )

Creamy Coconut Milk Meatballs !
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ChihYu’s from IHEARTUMAMI.COM (@iheartumami.ny). I love experimenting with food. Adding different seasonings to make flavor pop, switching exotic ingredients to something everyone can buy, or trying out shortcuts to make food more delicious & simpler to make.
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Both the sauce & the meatballs can be made a day ahead and stored separately in airtight glass containers. Just reheat and serve with a side salad. They are bound to be one of your family’s favorites.
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Love all my simple and super yum recipes? I gathered all 27 recipes featured here this week for you in one ebook. All you need to do is visiting IHEARTUMAMI.COM/W30 (link @iheartumami.ny) to download them for free.
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2 lbs ground chicken (50 % breast, 50% thigh) or turkey or lamb
Lime juice
Cilantro for garnish
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Meatball seasonings:
¾ cup cilantro
2 small shallots
¾ cup diced carrots
¼ cup basil leaves
½ tbsp ginger
1 tbsp fish sauce
½ tsp salt
½ tsp cumin powder
2 tbsp coconut cream
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Sauce:
1 can (14oz.) full-fat coconut milk
1 tbsp red curry paste
1 tsp fish sauce
1 tbsp tomato paste (no salt & sugar added)
¼ tsp ground coriander powder
¼ tsp garam masala powder
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Bend ingredients under “meatball seasonings”in a food processor until finely chopped and blended well. Preheat oven to 410/420 F. Line a non-stick aluminum foil over a large sheet pan. Mix ground meat and the seasonings. Form golf ball size meatballs (about 20 meatballs). Bake first side 20 mins and flip side 15 mins or until the meatballs are completely cooked through.
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Mix ingredients under “sauce”. Slow simmer over medium-low heat. Keep stirring the sauce until everything is combined & reduced to a thicker sauce (similar to tomato soup texture). Taste and see if more salt, tomato paste, or red curry paste is needed.
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Once the meatballs are cooked through and the sauce is thickened, add the meatballs back to the sauce. Simmer for another 3 minutes. Coat the sauce over meatballs. Drizzle w/ lime juice and garnish w/ cilantro before serving.
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Get all 27 delicious recipes in 1 ebook for free at IHEARTUMAMI.COM/W30 (@iheartumami.ny )

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